The Accidental Smallholder Forum
Food & crafts => Crafts => Topic started by: Rich/Jan on December 30, 2011, 08:46:19 am
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Hi - just had my parcel of goodies from the UK - not packaged food, clothes etc etc no it was seasonings for different types of sausages plus a good book on curing bacon/gammon. Have quite a large Tamworth X going soon and hope to be able to make loads of things for the freezer. So far I have in mind to make faggots, sausages, boudin, pasties, burghers and cure a ham or two. Any one have any other tried ideas and recipes please? It is so different here in France in that you can get sausage skins over the counter, caul, pigs brains, bucket of pigs blood (to order!!) etc etc but you are not allowed to buy salt peter. To make the gammons you have to soak the pork in brine and inject eau de vie into the meat especially near any bones. Eau de vie is I think about 100 pure alcohol. You can only get it on the black. ::) Jan